Recipe#9203

Title: Bread Pudding 04

Newsgroups: rec.food.recipes 
 From: Glenn/Sharon Gorman Ranger@Halcyon.com 
 Subject: COLLECTION: Bread Pudding 
 Message-ID: <32otts$gvt@news.halcyon.com> 
 Organization: The Humble Macintosh Paradise 
 Date: Tue, 16 Aug 1994 02:02:53 GMT 

Buttermilk Bread Pudding with Creamy Chocolate Sauce
 3 eggs
 2 egg yolks
 2/3 cup sugar
 2 cups buttermilk
 2 1/2 cups half and half
 2 teaspoons vanilla extract
 9 buttermilk bread slices, crusts removed, cut into 1-inch pieces (about
 6 generous cups)
 Ground nutmeg
 Creamy Chocolate Sauce (recipe follows)
 Preheat oven to 325.
 Butter 13x9x2-inch glass baking dish.
 Whisk eggs, yolks and sugar to blend in large bowl.  Mix in buttermilk,
 half and half and vanilla.  Add bread; let stand 5 minutes.  Transfer to
 prepared dish.  Sprinkle lightly with nutmeg.  Place baking dish in large
 roasting pan.  Add enough hot water to roasting pan to come 1 inch up
 sides of baking dish.  Bake until pudding is firm in center but still
 pale in color, about 1 hour 15 minutes.  Cool slightly.  Serve warm or
 cold, with warm sauce separately.
 Creamy Chocolate Sauce
 3/4 cup whipping cream
 3 tablespoons sugar
 1 teaspoon vanilla extract
 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
 Combine cream, sugar and vanilla in heavy medium saucepan.  Stir over
 medium-high heat until sugar dissolves.  Reduce heat to low.  Add
 chocolate and stir until melted.  Makes about 1 1/3 cups.  Serve warm.
 Velvet Turtle Bread Pudding With Lemon Sauce
 4 eggs
 1 1/2 cups sugar
 1/2 teaspoon vanilla
 1 1/2 teaspoon ground nutmeg
 1 1/2 tsp. ground cinnamon
 6 tbs. butter, melted
 3/4-1 cup milk
 3/4 cup raisins
 3/4 cup roasted pecans
 5 cups cubed white bread
 5 cups broken-up leftover cake, muffins, croissants
 Lemon Sauce (recipe follows)
 Cream Chantilly (recipe follows
 Beat eggs in bowl until fluffy.  Add sugar, vanilla, nutmeg, cinnamon and
 melted butter.  Beat until well blended and sugar is dissolved. Beat in 2
 cups milk.  Add raisins and pecans.  Blend thoroughly.  Mix bread cubes
 and cake pieces and place in well-buttered 13x9 inch baking pan.  Pour in
 egg mixture.  Toss lightly until bread is soaked.  Let stand, gently
 patting bread down into liquid occasionally.  Pour 3/4 to 1 cup milk over
 soaked bread and cover with foil.  Place pan in larger baking pan and add
 water to come halfway up its sides.  Bake at 300 degrees 1 1/2 hours or
 until set in center.  Makes 12 (4x3-inch) servings.
 Lemon Sauce
 1 1/4 cup water
 3/4 cup sugar
 1/2 lemon
 2 tablespoons cornstarch
 3/4 teaspoon vanilla
 Juice of 1 large lemon
 Combine 1 cup water, sugar and lemon half in saucepan. Bring to boil. Mix
 cornstarch with remaining 1/4 cup water and stir into sugar mixture with
 vanilla.  Cook over medium heat, stirring constantly, until slightly
 thickened. Add lemon juice. Remove from heat and strain sauce into sauce
 boat. Serve warm. Makes 1 3/4 cups.
 Cream Chantilly
 1 cup whipping cream
 3/4 teaspoon vanilla
 3/4 teaspoon brandy
 2 teaspoons Grand Marnier
 2 tablespoons powdered sugar
 Whip cream until frothy. Beat in vanilla, brandy, Grand Marnier 
 and powdered sugar. Beat until stiff. Makes about 1 1/2 cups.
 Lemony Bread Pudding
 4 cups milk
 2/3 cup mild flavored honey
 4 cups (1/2 inch size) dry bread cubes
 6 eggs
 1/2 teaspoon salt
 2 teaspoons grated lemon peel
 2 tablespoons lemon juice
 Nutmeg (optional)
 Warm milk and honey together.  Add bread cubes.  Place in a 2 quart
 buttered casserole dish.
 Beat eggs slightly with salt.  Add lemon peel and lemon juice.  Add to
 bread cubes with honey mixture.  Sprinkle top with nutmeg if desired.
 Bake in a preheated oven at 300 degrees 50-60 minutes or until custard
 tests done near center.  Serve either warm or cold.